Skinny ice cream made with single cream and semi-skimmed milk in three flavours: pomegranate, matcha, coffee and lemon. Half as many calories but full taste.
Slow cooked lamb neck fillet, oven braised with onions, peppers, pear and raisins. Lamb with Middle Eastern style flavours in a one-pot dish.
Perfect oven baked haddock fillet with saffron sauce, roasted at a very low temperature. That really is the best fish you’ll have ever eaten!
Slow roasted salmon with easy dill sauce. It’s flavoursome – at low temperature just a little salt and olive oil is sufficient to enhance the salmoney taste. It can be served hot, warm or cold and the bed of aromatics.
Slow roasted lamb shoulder with anchovies and truffle oil cooked in low oven for four hours. That’s going to be crispy skin and pull-away meat.
Chinese smashed cucumber salad with chilli, garlic and sesame oil. Cucumbers, the skinniest member of the gourd family of portly melons, squashes, pumpkins and marrows is technically not a vegetable but fruit.
Smoked fish and rice salad bowl with Arbroath smokie and Vietnamese dressing. Arbroath smokie is a whole small haddock fish, dry salted in tubs and smoked over smoking pits.
Roasted turnips with flaky smoked fish, olives and capers make an exciting salad. Turnips deserve better: full of fibre and over four times less calorific than potatoes.
Salad of smoked mackerel, avocado, cucumber and celeriac; tasty and super-healthy. Tonnes of omega 3 from the mackerel - and it's mighty tasty!
A simple and exquisite starter made with fresh melon and smoked salmon, with a drizzle of balsamic and a sprinkling of fresh mint. Gorgeous! Even if salmon is not home cured.
Snickerdoodles, butter cookies with cinnamon coating. Make them with kids so they roll the dough balls in sugared cinnamon like dung beetles. Also tempting to add choc chips – but then you’d turn the funky snickerdoodles into plain old choc chip cookies which would be a shame.
Sweet sourdough pull apart buns filled with jam. Impossibly sticky, and that’s before the icing. The jam puddle at the bottom of the tin. Pull apart sweet buns are a nightmare to eat but such bliss.
Spanakopita, Greek spinach pie wrapped in filo pastry. Pies are a whole skills set; unless you call meat covered with puff pastry a pie (don’t). Pie needs a bottom as well as the hat and they both should be crusty, not soggy.
Spelt risotto with pearled spelt grain and dried porcini mushrooms is a gorgeous vegetarian dish: wholesome, flavoursome and effortless.
Spelt and marinated courgette salad, with pine nuts and creamy blue cheese dressing. Much easier to cook than rice, more nutritious than pasta, spelt is the future of salads!
Spiced monkfish tail chunks in lightly curried sauce is a dish ready in 5 minutes. Don't forget to sprinkle monkfish chunks with salt for at least half an hour, to draw moisture out.
Baked pears with blue cheese, a great starter, dessert or a side dish. These roasted pears are spiced with cinnamon and topped with Gorgonzola.
Spiced roasted cauliflower with togarashi seasoning and cinnamon. Melted butter, a grating of Parmesan and it's a vert tasty side or lunch dish.
Fiery bacon, spiced but still cool cucumber and mild new potatoes in a warm salad. The bacon and cucumber salad on its own will make a great spicy snack or starter - I’ve thrown new potatoes in to a/ dampen the fire a bit and b/ make it into a main course.
Spicy, cheesy lentils bake, a superior vegetarian dish put together in 15 minutes. Baked cheesy lentils inspired by NY Times Cooking.
Spicy chicken wings marinated overnight in buttermilk and hot sauce, with extra spicy oil brushed on before cooking. Oven, grill or barbecue – they will be excellent every time!
Hot and spicy fried aubergine, a simple side or starter. Aubergine slices are dusted with flour to stop it guzzling oil so much and make the dish healthier.
Spicy prawns cooked with garlic, lemon and sriracha. Serve in individual cast iron dishes if you have them - it looks pretty. Serve with some crusty freshly baked, a green salad and your lunch or supper is sorted.
Oriental style stir-fried asparagus with chilies, ginger and garlic, seasoned with sesame oil. Asparagus works well but you might like to apply this treatment to broccoli - God knows it’s bland enough to use some heat.
Chocolate cake with dark chocolate topping and spider web white chocolate drizzle. The cake is so easy to make it’s embarrassing – but excellent for the kids to be engaged.
A delicate, fluffy omelette with fresh spinach leaves and grated Cheddar cheese is a perfect lunch or supper for one. And who cares that it doesn’t fold perfectly?
Oven baked spinach and mozzarella balls, coated in breadcrumbs. Healthy baked spinach and cheese balls go well with a steak as a side dish but also delicious as an appetizer.
Spinach and ricotta lasagne with cooked cream instead of bechamel. Lasagne is the best pasta. It took me a while to work out that ‘lasagne’ is actually used in the same grammatical fashion as ‘tagliatelle’ or spaghetti’ – it means the type of pasta in the plural.
Spinach and cheese bake, a healthy casserole served as a side dish or for brunch. Cheese is able to cover a multitude of sins. There aren’t many dishes that can’t be improved by throwing some cheese at them.
Spinach and cheese empanada wrapped in filo pastry and baked in the oven, with honey and pine nuts topping. Spanish empanada meets Greek spanakopita!
Spongata di natale, Italian honey and nut Christmas cake is like an oversized mince pie, with shortcrust pastry case and filling of dried or candied fruit, and mixed nuts.
Homemade egg white sponge fingers, aka ladyfingers or savoiardi, for your next trifle, tiramisu or chocolate mousse. Or they might just disappear on their own.
Deep fried sprats can be eaten whole, head, tail and all but it’s very easy to lop the heads off and clean the sprats a bit. An easy, cheap and delicious treat.
Spring cabbage salad - cabbage appears to contain more vitamin C than oranges. It’s also rich in vitamin K and anti-oxidants. Eat more cabbage! Only the name is so off-putting… But I have a solution: Sauerkraut. Kimchi. Surkål. Choucroute. Tsukemono.
Spring lamb chump chops seared in a hot pan and smothered with a pillow of herby crumbs. Light, fresh and delicate in flavour just like the baby lamb.
Spring potato salad with radish, gherkins and very light mayo dressing – it’s the taste and flavour of a summer barbecue even in midwinter.
St Lucia buns, vibrant with saffron and elegantly twisted, are Swedish Christmas time bakes. Lucia Day and Lucia buns go back to the history of Lucia, an early Christian martyr.
Steak and ale pie with flaky homemade shortcrust pastry. Supremely flavourful, hitting all the right spots with the salty, the meaty and the earthy from the mushrooms
Steak salad: thickly sliced medium-rare sirloin atop a pile of grilled vegetables dressed with balsamic vinegar and olive oil. A quick weeknight supper that tastes special.
Steak tartare with crispy capers should be served deconstructed, the diner mixing it to their taste. My secret to perfect tartare is three Cs: the cut, the chop and the crunch.
Rib-eye steak with green vegetables and blue cheese sauce. This is the easiest sauce for steak: simply toss cooked green vegetables in blue cheese until it melts.
Steamed globe artichokes served with sriracha mayo. What you do with the chokes couldn’t be simpler: steam or boil them and dish them out with some spicy dips. It’s messy – finger job no doubt, and since the heads stay on the communal plate.
Steamed salmon in a parcel is truly delicious – I had it warm, almost straight from the steamer (bar shooting a few pictures) but it tasted even better the next day, provided you bring it up to room temperature.
Soft and chewy double ginger cookies. Ginger is quite amazing in its versatility, a bit like lemons, you can add it to both sweet and savoury dishes and if in sensible quantities, it’ll improve them.
Sticky fig upside down cake. The figs get sticky and melt into the almond layer; and if they don’t look quite as appealing as I was hoping – well, the proof of the pudding and all that.
Pan fried mackerel fillet with sweet sticky sauce. There are two secrets to successfully pan-frying fish. One is a smoking hot pan and the other – the skin of the fish PERFECTLY dry. Otherwise you’ll be scraping the fish bits off the pan forever.
Sticky pork and vegetables stir fry, with honey and soy marinade. A wok is a truly weird and wonderful utensil. Vessel. Cooking implement? Surely it's not just a ‘pot’?
Sticky toffee pudding - date cake with delicious toffee sauce, best served warm. Let’s face it: it’s a date cake. Easy to make, nice and slightly gooey, there’s absolutely nothing wrong with baking it, leaving it dry and eating a slice or two cold.
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